Learn how to make crispy and flaky methi mathri recipe with wheat flour (atta).
A perfect festival snack recipe without maida, this healthy mathri stays fresh for weeks and is ideal for tea-time or Diwali celebrations.
Festivals in India are incomplete without the aroma of sweets and snacks coming from the kitchen.
While laddoos, gujiyas, and kheer take the sweet spot, the namkeens are what balance the festive plates.
One such snack is Methi Mathri Recipe – crispy, flaky, and full of flavor.
Traditionally made with maida, this methi mathri recipe is prepared with atta (wheat flour) to make it a little healthier, without compromising on taste.
Flavored with kasuri methi and spices, these crunchy wheat flour mathri are perfect for festivals like Diwali, Holi, or even as an everyday tea-time snack.
About Methi Mathri Recipe:
Methi Mathri Recipeis a traditional North Indian snack that is deep-fried till golden and crisp.
It is flavored with dried fenugreek leaves (kasuri methi) and ajwain, giving it a slightly bitter yet earthy taste that pairs beautifully with a cup of chai.
This festival snack recipe is special because it is:
- Made with wheat flour (atta) instead of maida
- Crispy, flaky, and full of flavor
- A festival snack recipe that stays fresh for weeks
- Simple to prepare with pantry ingredients
Serving Suggestion:
These aata mathri can be served with hot masala chai for the perfect tea-time snack.
Pair with green chutney or pickle for extra flavor.
Add to your festive snack platter during Diwali or Holi.
Carry while travelling as a mess-free snack.
Storage Suggestion:
Cool completely before storing.
Keep in an airtight jar in a cool, dry place.
Stays fresh and crispy for 2–3 weeks.
Always use a dry spoon to avoid moisture.
Pro Tips For Making Perfect Aata Mathri Recipe:
The dough should be stiff, not soft, for flaky mathris.
Fry on medium-low heat to cook evenly.
Add a little suji for extra crunch.
You can bake or air-fry for a healthier version.
Why You Should Make this Recipe:
Perfect festive snack, can be made in large batches.
Stays crispy for weeks, making it a great jar snack.
Healthier than the traditional version since it uses atta.
Loved by all age groups, from kids to elders.
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Basic Ingredients Used to Make this Aata Mathri Recipe:
Wheat Flour (Atta): The main base of the recipe. Using atta instead of maida makes the mathri healthier, gives it a rustic flavor, and adds more fiber.
Rava / Suji (fine): Semolina adds that extra crunch and crispiness to the mathri. It also helps the mathri stay crispy for a longer time when stored.
Kasuri Methi (crushed): Dried fenugreek leaves are the star ingredient here. They lend a unique aroma, slightly bitter yet earthy flavor, and give methi mathri its distinct festive taste.
Black Pepper (crushed): Adds a sharp, spicy note to balance the richness of ghee and the earthy flavor of atta. It also enhances the overall flavor profile.
Ajwain (Carom Seeds): Known for aiding digestion, ajwain also provides a strong, slightly pungent flavor that blends beautifully with kasuri methi.
Cumin Seeds (Jeera): Adds warmth and a subtle nuttiness to the mathri. Cumin pairs very well with atta and gives that familiar Indian snack taste.
Salt: A simple but essential ingredient that enhances all the other flavors.
Ghee (Clarified Butter): Ghee is used as “moyan” while kneading. It makes the mathri flaky, gives richness, and adds a melt-in-the-mouth texture. Without ghee, the mathri would feel hard and dry.
Water (for kneading): Helps bind everything together. The dough needs to be stiff for flaky mathris.
Oil (for frying): Used to deep-fry the mathris. Frying on medium-low heat ensures they cook evenly and get that perfect golden-brown crunch.
How to Make Aata Mathri Recipe:
Let us learn how to make this Wheat Flour Mathri with my easy to follow step by step method. You can download the below recipe card for easy reference.
Methi Mathri Recipe
Equipment
Ingredients
- 2 cup wheat flour atta
- 2 tbsp rava suji, fine
- 2 tbsp kasuri methi crushed
- 1 tsp pepper crushed
- 1/4 tsp ajwain carom seeds
- 1 tsp cumin jeera
- 1/2 tsp salt
- 2 tbsp ghee / clarified butter
- water for kneading
- oil for frying
Instructions
- In a large bowl take add 2 cup wheat flour along with 2 tbsp rava.
- Then add kasuri methi, pepper, ajwain, cumin, salt and ghee.
- Mix well making sure to form a moist flour.
- Now add water as required and knead the dough.
- Knead to a tight dough adding more water if required.
- Pinch a ball sized dough and flatten with hand.
- Prick using a fork to prevent from puffing.
- Fry the mathri in medium hot oil. alternatively, bake in a preheated oven at 180-degree celsius for 25-30 minutes.
- Fry on low flame till the math floats. this takes approx 1-2 minutes.
- Then continue to fry on low to medium flame till they turn crispy and golden in colour.
- Drain off the methi mathri over kitchen paper to absorb excess oil.
Nutrition
Frequently Asked Questions About this Healthy Mathri Recipe:
Can I bake methi mathri instead of frying?
Yes, you can bake at 180°C until golden brown. They won’t be as flaky but will still taste great.
Can I use fresh methi leaves instead of kasuri methi?
Yes, you can finely chop and use fresh methi leaves, but the shelf life will reduce.
Why is my mathri not crispy?
Either the dough was too soft or they were fried on high heat. Always fry on medium-low flame.
How long does methi mathri stay fresh?
If stored in an airtight container, they remain crisp for up to 3 weeks.
Is atta mathri healthier than maida mathri?
Yes, atta mathri has more fiber and nutrition compared to maida mathri.
Can I skip suji in the recipe?
Yes, suji (semolina) adds crunch, but if you don’t have it, you can skip it. The mathri will still taste good, though slightly less crispy.
Can I make mathri without ghee?
Yes, you can use oil instead of ghee. However, ghee gives the mathri a richer flavor and flaky texture. With oil, the taste will be slightly different.
Can I add more spices to the mathri dough?
Of course! You can add red chilli powder, hing (asafoetida), or even a little turmeric powder for extra flavor and color.
Can I prepare the dough in advance?
Yes, you can prepare the dough and keep it covered in the fridge for up to 1 day. Bring it back to room temperature before rolling and frying.
Why do we prick the mathri before frying?
Pricking prevents the mathris from puffing up like puris and ensures they cook evenly, staying crisp and flat.
Is mathri good for gifting during festivals?
Absolutely! Methi mathri stays fresh for weeks, making it an excellent homemade festive snack for gifting to family and friends.
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